Easter oh’ Easter, how I love thee. Between the Cadbury eggs, my Grandma’s cheesy potato casserole, and a house full of crazy family, things couldn’t get any better. This year will be the first time I don’t make it back home for Easter, so although I won’t be devouring
buckets spoonfuls of cheesy potatoes, I plan to do a little indulging in my quiet little college town. I’m thinking I’ll probably do a little sugar cookie baking, raid a few Easter egg hunts (kidding…), make some cheesy potatoes (yes, I’m obsessed) and probably hit up some type of taco joint (pathetic obsession). All that aside, if I WERE to be going home, I know exactly what I would make.
I pulled this recipe deep from my archives and it is hands-down my favorite vanilla cupcake recipe to date. I’m usually more of a chocolate type, but I also like to mix things up every now and then. These white wedding cupcakes with buttercream frosting are a close replica to a delicious bakery cake that you would find at a wedding. So moist, so easy, and of course…so very scrumptious. But then again, I have only come across one cupcake in my life that I didn’t like (banana chocolate something). So, I suppose it’s not a shocker that I love this one, too.
Having a cake mix base, this recipe is kick-started for you so you don’t have to worry about leavening agents. I prefer to use an “extra-moist cake mix” to ensure they come out as perfect as possible. Because dry cupcakes = no bueno.
So you might be thinking, so what’s so different about this recipe if you are using a boxed cake mix? Well, I will tell you. The secret is sour cream and egg whites. Yes, sour cream ain’t just for your baked potato anymore. It is used to moisten many types of cakes/batters and any time I’ve used it, the result has always been amazing. And the egg whites? Since you are removing fat content (by taking out the yolk), you need to use the sour cream to balance that back out to produce a soft & moist cake. And can we just talk about how cute the little straws are for a second? And the turquoise sprinkles (that I miraculously dyed that color myself). I have a design project in the works that I ordered them for and I just had to experiment with them the second I got them. More on that to come…
With Easter just a few days away, these would make for a fun spring time treat to take to your Sunday gathering. Or, if you’re like me, feel free to make these in the comfort of your own home and keep to yourself…
- 1 18.25 ounce box white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon salt
- 2 Tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 1/3 cups water
- 1 cup sour cream
- 4 large egg whites
- Preheat oven to 325°F.
- In a large bowl or stand mixer, whisk together cake mix, flour, sugar, and salt.
- Once incorporated, add in the vegetable oil, vanilla, water, sour cream, and egg whites one at a time until combined (1 1/2 to 2 minutes).
- Place cupcake liners into cupcake tine and scoop batter 3/4 full into each.
- Bake for 18-20 minutes or until toothpick or fork come out clean.